Yam & Catfish Wraps
1 Pound US Farm-Raised Catfish fillets
1 Cup yams, peeled and shredded
½ Cup chopped red onion
1 Cup canned black beans, rinsed and drained
2 Green onions, sliced
¼ Cup shelled sunflower seeds
2 Tablespoons light Italian or Caesar dressing
1 Teaspoon honey
Salt and pepper to taste
6 Flour tortillas, warmed to soften
Salt and pepper catfish and place on grill coated with cooking spray. Grill 4-5 minutes on each side until fish flakes easily when tested with a fork. Cut into 1-inch strips. Meanwhile, in a skillet coated with nonstick cooking spray, sauté shredded yams over medium high heat about 5 minutes or until crisp. Transfer to bowl. In same skillet, sauté red onion for about 5 minutes until tender. Add sautéed onion, black beans, green onions, and sunflower seeds to shredded yams; mix well. In a small bowl, mix together dressing and honey; toss with yam mixture to coat. Lay pieces of catfish in tortilla, top with yam mixture, fold and wrap.
Recipe by: Holly Clegg.